These three easy-to-make canapés are ideal for entertaining. Try serving them with drinks at Christmas or New Year or enjoy them at summer buffets and weddings. Or simply make some when you are having a few friends around for a casual supper. Serves 4 (two pieces of each) or 8 (one piece of each) Ingredients 1 ripe papaya, peeled and deseeded 175g (6oz) fine asparagus spears 75g (3oz) roasted red peppers (from a jar), sliced into strips 100g (4oz) mozzarella cheese 8 cherry tomatoes 24 slices Parma Ham
Cooking Instructions • Slice the papaya into eight wedges. Wrap each wedge in a slice of Parma Ham • Lightly cook the asparagus spears. Rinse with cold water to cool them quickly, then drain well. Lay two or three spears in a bundle (or use them singly if they are thicker) and place a couple of strips of roasted pepper alongside them. Wrap each bundle in a slice of Parma Ham • Cut or break up the mozzarella cheese into eight equal pieces. Spear on to small skewers or cocktail sticks with a cherry tomato and a slice of Parma Ham Cook’s tip: Use mango or melon instead of papaya. Try using slices of fresh fig as an alternative to cherry tomatoes. You could also wrap strips of roasted pepper around grissini (Italian bread sticks) followed by slices of Parma Ham. Recipe courtesy of the Parma Ham Consortium